Game Day Baseball Cupcakes Recipes

GAME DAY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin pans.
• Make and bake cake as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• To create your favorite team colors, divide 3/4 cup frosting between two small bowls. Add desired food color to each bowl, and stir until thoroughly blended. Spread frosting over cupcakes; sprinkle with stars. For footballs, pipe laces on almonds with decorator frosting. Cut each fruit snack into 6 triangles. Wrap each triangle around one end of each pretzel for flag. Decorate each cupcake with a football and flag. Store loosely covered.

GAME DAY BASEBALL CUPCAKES

Steps:

• 1.Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners (I used red)2.Using a stand or hand mixer, combine all cupcake ingredients and beat on medium speed until combined, smooth and fluffy.3.Scoop batter into the cupcake liners about 3/4 full.4.Bake for 20 to 22 minutes, check with toothpick, should come out clean or with dry crumbs. Allow to cool completely.5.Sprinkle powdered sugar onto cutting board, roll out fondant into 1/2 inch thickness.6.Use the cookie cutter to cut out 22 circles.7.Squeeze cookie icing into the piping bag. Pipe out the lines of the baseball onto the fondant piece.8.Allow to dry while you finish the cupcakes.Making the frosting:1.Using a stand or hand mixer, beat all ingredients on medium to high speed until creamy, fluffy.2.Using an offset spatula, spread to cover entire top of cupcake.3.Carefully place baseball fondant piece into the center of the frosting.4.Repeat steps with remaining frosting. Look how adorable! Enjoy!

BALL GAME CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 26 minutes (23 to 30 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered. Baseballs: Frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to look like stitches on a baseball. Basketballs: Color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line. Soccer Balls: Frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to look like seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape. Tennis Balls: Color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to look like tennis balls.